ADVERTISEMENT
The Recipe Link
Cooking on the net since 1996!
Recipelink.com
- Real Recipes from Real People -

ISO: Freezing Bananas

Misc.
What is the best way to freeze bananas? Whole, mashed, peeled, unpeeled? I have a bunch of very ripe bananas that I don't want to go to waste. I normally use them for smoothies or would use them in a recipe (like banana bread). Do you need to let them thaw before using them then? Thanks for your help.

Brenda

MsgID: 0014581
Shared by: Brenda
Board: Cooking Club at Recipelink.com
  • Read Replies (16)
  • Post Reply
  • Post New
  • Save to Recipe Box
Reviews and Replies:
1 ISO: Freezing Bananas
  Brenda
2 Info: Freezing Bananas
  Ellen
3 Info: Freezing Bananas
  Janie
4 Info: Freezing Bananas
  page
5 Recipe(tried): How to Freeze Bananas
  Marie
6 Recipe(tried): Freezing Bananas - Thank You
  Janet in NY
7 Thank You: Freezing Bananas
  Patty in California
8 Thank You: Freezing Bananas - Thanks for the help!
  Judi in Sheridan, Oregon
9 Thank You: A banana thank you
  Patricia, Columbus, MS
10 Thank You: freezing bananas
  Deborah Sue. Melbourne, FL
11 Thank You: Thank You Too
  Stephanie
12 Thank You: Crazy about bananas
  Ron St. Cloud Florida
13 Thank You: Freezing bananas
  Scarlett, North Carolina
14 Thank You: Freezing those discount bananas!
  Mad Dog Peachtree City, GA
15 Recipe(tried): freezing bananas for over 3 wks
  Gene
16 Recipe(tried): Freezing Whole Bananas
  chris from california
17 Recipe(tried): Frozen Bananas - Sugar Free Dessert
  angela - dominican republic
ADVERTISEMENT
Random Recipes
  • Chicken Jambalaya (1970's)
  • CHICKEN JAMBALAYA 1 (2 1/2 to 3 lb.) broiler-fryer chicken, cut up 3 tbsp. vegetable oil 1 cup chopped green bell pepper 2 medium onions, chopped (1 cup) 1...
  • Chocolate Nut Popcorn
  • CHOCOLATE NUT POPCORN 8 cups popped popcorn 1 cup coarsely chopped walnut, pecans or skinned pistachio nuts, shelled 3 ounces good-quality bittersweet or semi-sweet chocolate 1/4 cup heavy whipping cream or undiluted ...
  • Campbell's Creamy Pork Saute (using condensed soup)
  • CAMPBELL'S CREAMY PORK SAUTE 1 lb. boneless pork loin 2 tbsp. vegetable oil 2 stalks celery, sliced 1 medium onion, chopped 1/2 tsp. dried thyme leaves, crushed 1 (10 3/4 ounce) can Campbell's Condensed Cream of Celer...
  • No-Fry Chicken Nuggets Recipe
  • NO-FRY CHICKEN NUGGETS 1/2 cup spicy brown mustard* 1/2 cup raspberry preserves 1 1/2 lbs boneless skinless chicken breasts 1 cup crushed cheese crackers Preheat oven to 400 degrees F. Coat a baking sheet wi...
ADVERTISEMENT
  • Cooking bacon in the oven
  • I cook bacon in the oven all the time at 350 degrees F. I don't know the time, keep checking until done. I will spread a package on a sheet pan. Once it is cooked, I drain it on paper, patting the fat off with a paper...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • ISO: Freezing Bananas
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!